Coconut Chickpea Curry
578kcal
Ingredients
- 2 tablespoon coconut oil
- 1 white onion finely diced
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 teaspoon mild curry powder
- 300 g chopped tomatoes
- 400 g tin chickpeas drained and rinsed
- 250 ml coconut milk
- ½ lemon juice
- 10 g chopped cilantro to garnish
Method
- Heat the coconut oil in a pan and add the finely diced onion. Saute for 5 minutes until the onion has softened and turned translucent.2 tablespoon coconut oil, 1 white onion
- Add the minced garlic and ginger and cook for another minute, then add in the spices. The mixture should form a paste-like consistency.2 garlic cloves, 1 tablespoon minced ginger, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 1 teaspoon garam masala, Salt, 1 teaspoon mild curry powder
- Add the chopped tomatoes and stir them into the curry paste. Simmer for 5 minutes.300 g chopped tomatoes
- Add the chickpeas and the coconut milk, and simmer for another 10 - 15 minutes. Season with salt as needed.400 g tin chickpeas, 250 ml coconut milk
- Squeeze over the lemon juice and scatter over the chopped cilantro.½ lemon, 10 g chopped cilantro to garnish
- Serve with rice or garlic naan!
Nutrition
Serving1gCalories578kcalCarbohydrates75gProtein25gFat22gSaturated Fat13gPolyunsaturated Fat6gCholesterol10mgSodium1205mgFiber19gSugar22g
Notes
If you like more spice in your curry, add some diced green chili when adding the garlic and ginger. You could also add some kashmiri chili powder for added heat - I like to keep things mild so my whole family will eat the curry!